Juicy chicken with brothy tomato butter beans

Ingredients

2 chicken supremes with skin

Salt and pepper

1 nub of ghee + a drop of olive oil

2-3 garlic cloves, minced

430g (3 cups) of cherry tomatoes 

2 cans butter beans, drained and rinsed

120ml (1/2 cups) of chicken bone broth

3 tbsp of capers

1 small handful of chopped dill

1 small handful of chopped parsley

Instructions

1) Season the chicken skin with salt and pepper, set aside for 10 mins. In the meantime, mince the garlic, and set a pan over medium/high heat. Heat the butter and the oil in the pan. Add the chicken, skin side down, and leave it there until the skin becomes crispy and golden (about 9 mins). Transfer the chicken to a plate, flesh side down. 

2) Reduce heat to medium (if there is not enough oil to cover the bottom of the pan, add a bit of olive oil). To the pan, add the minced garlic and the tomatoes. Cook the tomatoes until they start to pop and render some juice for about 4mins, stirring them occasionally. Stir in the beans, season with salt and pepper, and pour in the broth. 

3) Place the chicken back in the pan, skin side up, making sure the flesh is well submerged in the broth. Let simmer for 20 mins. Stir in the capers, and let simmer for another 5 mins (until the chicken is cooked through). At this point, the broth should have reduced and you are left with a thick sauce. Remove from heat and sprinkle the herbs over.